Cake:Mix all ingredients, pour the mixture into the cake tin and bake at 200 degrees for 45 minutes. When the cake has cooled, cut it horizontally into three layers (Tip: Easier to cut the cake if you bake it the day before. ).

Spread some jam over the first layer of the cake.

For the chocolate cream filling: Whip the 750 ml soy whipped cream with the 3 packs of cream fix. Melt the 100 g chocolate in a pan over warm water. Stir the chocolate into 200 g of the whipped cream.

Spread this over the jam on the first layer. Distribute some of the cherries over the chocolate. The second layer will be filled with 250 g of soy whipped cream. I put some cherries on this layer too. Then place the top layer of the cake over this and spread the remaining whipped cream over the top and the sides. (Leave a little bit for the final decoration). Sprinkle the sides with the dark chocolate sprinkles, and the top with the chocolate shavings. Decorate the top with soy whipped cream rosettes which you finish with half cherries. Chill it for few hours. It will make 12 to 16 slices.